Pastry bags filled with custard and ricotta

INGREDIENTS

For the cannoncini dough:

• 500 g of 00 flour for cakes;
• 50 g lard or butter;
• 1 whole egg;
• 50 g granulated sugar;
• Half a cube of brewer’s yeast;
• 250 ml of milk;
• 8 g of salt;
• Peanut oil for frying the Cartocci to taste

Ricotta cream:

• 300 g of well-drained ricotta;
• 180 g sugar

Custard:

• 500 ml of milk;
• 4 egg yolks;
• 150 g of granulated sugar;
• The grated zest of a lemon;
• 60 g corn starch;
• Granulated sugar

STEP

1. Warm the milk, pour in the yeast and let it dissolve.
   Pour the flour and sugar into the bowl of the mixer, add the egg and mix. Then add the milk with the dissolved yeast and knead;
2. Add the lard and work with the hook of the planetary mixer. Only lastly add the salt. Work the dough for about fifteen minutes until it is very soft and very compact. Form a loaf and leave to rise, covered with a cloth, in the oven turned off with only the light on for about an hour it must double in volume:
3. When the dough is ready, roll it out with a rolling pin into a not too thin sheet;
4. Using a pastry wheel, cut out strips of dough and roll them delicately around the wooden or aluminum canes, making 3 turns. Place the parcels on a baking sheet lined with baking paper, cover again with a cotton cloth and let rise for about 1 hour;
5. Fry, a few at a time, in plenty of peanut oil brought to a temperature of 160/170°C so that the Sicilian parcels are cooked perfectly inside and out. In fact, too hot an oil would burn the outside but leave the inside raw. Fry the parcels, turning them often so that they are perfectly golden on their entire surface. When they are golden brown, remove them from the oil and let them cool a little before proceeding to extract the torch, with delicate movements to rotate it;
6. Prepare the ricotta cream:
7. Drain the ricotta to eliminate the excess water, then sift it into a fine mesh strainer, crushing the ricotta with a ladle and a spatula to eliminate all the lumps and obtain a soft cream, add the sugar) and mix well with the help of a ladle until you obtain a creamy mixture. Cover with cling film and leave to rest in the refrigerator for a couple of hours;
8. Prepare the custard;
9. Boil the milk, pour the egg yolks into a bowl and whisk them with the sugar, add the sifted starch and whisk well;
10. Add 2 ladles of boiling milk, the lemon zest and mix;
11. Transfer the mixture into the remaining milk (which we left in the saucepan) and mix until it thickens;
12. Allow to cool, covered with cling film in contact with the cream;
13. Fill the pastry bags with the ricotta cream and the custard and fill the cannoli;
14. Pour the granulated sugar into a plate;
15. Roll up the cannoli well and delicately:
16. Transfer to a nice serving dish and… finally we can enjoy them!! exceptional;